Take a lighter approach to your latke making this season and switch out the potato for these Butternut Squash Latkes topped with Za’atar and Labneh.

I feel like I’ve been a bit whiney lately, have I? Well, if so let’s change that around and talk about positive things, fun things, like the fact that Chanukah starts next week and oh it’s my birthday too!

Do you know what that means? It means a week of really good eating here in Little Red Kitchen land.

Next to Thanksgiving, Chanukah ranks up there as my favorite holiday. How can you pass up the opportunity to eat all the fried foods and gamble with chocolate coins?

Even so, as I get older (grumble), my stomach starts to complain if I have too much fried food. Which basically means if I want to have latkes for 8 nights straight, I better come up with a way to cook them that doesn’t use a vat of oil (I exaggerate, but only slightly).

It’s fine, I totally get it if you aren’t up to date on all your OXO news but you need to be informed now. Just like their kitchen tools, the cookware is beautifully crafted to make your life easier. So of course, I felt the need to try out the Non-Stick Pro 11 inch Square Griddle to see if latkes could be made with just a schmear of oil.

Guess what? They can. Are they going to be like your normal crispy and crunchy potato latkes? No they aren’t, they are more pancake like with a golden crust on the outside. The sweetness from the squash comes shining through and since we aren’t going traditional here, a little topping with za’atar and labneh felt like the perfect fit.

Extra bonus? Your home won’t smell like a fry house when you are finished cooking.

Want to give it a go? Lucky you can win your own griddle if you keep reading.

Heat your griddle over medium heat for about a minute or two or until it's nice and hot.

Brush oil across the surface of the griddle and form 1/4 cup patties of the shredded squash, squeezing out excess liquid and place it on the griddle. Flatten the latkes slightly and make sure not to crowd the pan.

Cook for 7-9 minutes or until it's golden brown and crispy before flipping. Cook for another 5-7 minutes then transfer to a parchment lined baking sheet and season with salt.

Keep warm in a 200 degree heated oven while you continue to cook the rest of the latkes.

How about that griddle? What would you do with a new one? It’d be perfect for some Saturday morning pancakes or french toast, right? How about frying some eggs up on it? I’ve got some big plans in store!

Want to know how to win?

One lucky person will win one (1) OXO Non-stick Pro 11 inch Square Griddle. To enter, simply follow the instructions in the rafflecopter widget below. Giveaway is open from December 10th to December 17th 2014 to U.S. Residents only age 18+. Winners will be randomly selected and notified via email. The winner has 48 hours to respond, otherwise their prize will be forfeited and a new winner will be selected.

Oooooh… I would make potato pancakes – one of my favorite things in the world. My mother and grandmother made them for me a lot growing up and they always felt like such a delicious treat! I can imagine a ton of great uses for this, though. Pancakes, fried eggs, and any other thing which would be easier to pick up without the side of the pan in the way!

Oh yes, latkes love them in any form butternut squash, sweet potato, standard potato so delicious and Alena told me that she could eat them every day for breakfast, lunch & dinner. So yes, reducing the oil and smell in the house would be fantastic. No worries so, I will not oblige Alena’s wishes but we still make them at least once every couple of weeks.

My husband’s family celebrates Hanukkah but I never have (heck, I’m not even sure I can spell it right). But I would love to honor his family’s faith and heritage in some way and whipping up some of these would be perfect! I may need to pick your brain for some other ideas, too. Also, happy birthday!